Roast duck laksa

Cooking Soups Roast duck laksa

Create a vibrant roast duck laksa with the flavours of chilli, coriander and coconut milk.

Lables: Low carb Low sugar Lower gi Egg free Gluten free Wheat free
  1. Heat the oil in a wok over high heat. Add the onion, lemongrass, kaffir lime leaves, chilli and coriander roots, then cook, stirring, for 2-3 minutes until softened.
  2. Add laksa paste, stock, coconut milk, fish sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced. Add duck and cook for 10 minutes to warm through.
  3. Meanwhile, cook noodles according to the packet instructions, then drain. Divide noodles among bowls, ladle over laksa broth and duck, then garnish with bean sprouts, coriander leaves, extra chilli and lime wedges

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2 tbsp rice bran oil
1 onion, thinly sliced
1 lemongrass stalk , bruised
8 kaffir lime leaves
1 long red chilli, seeds removed, thinly sliced, plus extra to serve
1 bunch coriander, roots thinly sliced, leaves picked
1/2 cup laksa paste
1L chicken stock
400ml can coconut milk
1/4 cup fish sauce
1 tbsp palm sugar or brown sugar
800g cooked Chinese barbecue duck, portioned
500g dried vermicelli rice noodles
1 cup bean sprouts
Lime wedges, to serve

Adv

Autors
Preparation time
5
Cooking time
22
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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